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Prosciutto goat cheese toast with sun-dried tomatoes and basil on toasted sourdough bread

Prosciutto & Goat Cheese Toast with Garlic Confit

A quick and elegant prosciutto toast recipe layered with creamy goat cheese, soft garlic confit, sun-dried tomatoes, and delicate prosciutto, finished with honey and fresh basil. This gourmet toast comes together in minutes and works beautifully for brunch, lunch, or a sophisticated appetizer.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1
Course: Appetizer, lunch
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 thick slice sourdough bread toasted
  • 3-4 garlic confit cloves
  • 1 ounce soft goat cheese
  • 1-2 tbsp sun-dried tomatoes in oil julienned
  • 2 thin slices prosciutto
  • 1 tsp honey
  • 2-3 fresh basil leaves

Method
 

  1. Toast the sourdough slice until golden and crisp.
  2. Spread the soft garlic confit cloves over the warm toast, gently pressing them into the bread so they melt slightly into the surface.
  3. Add the goat cheese and lightly spread it over the garlic layer.
  4. Scatter the julienned sun-dried tomatoes across the toast.
  5. Place the prosciutto slices on top, allowing them to fold naturally for a light texture.
  6. Drizzle the toast lightly with honey.
  7. Finish with fresh basil leaves and serve immediately.

Notes

  • For the best flavor, use warm freshly toasted sourdough so the garlic confit softens and spreads easily.
  • Allow the prosciutto to drape loosely rather than pressing it flat. This keeps the texture delicate and airy.
  • A light drizzle of honey is enough to balance the saltiness of the prosciutto and tangy goat cheese.

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